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Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette (vegan, gluten free if gluten-free tempeh is used)

Averie Cooks
  • 15 minutes
  • Serves 4

INGREDIENTS

Orange Ginger Tempeh and Brown Rice Salad

approximately 1/4 cup olive oil, divided into multiple uses

3/4 cup

tempeh, diced in small cubes

1 1/2 cups

pre-cooked brown rice

3 1/2

to 4 cups diced vegetable medley (red cabbage, green cabbage, broccoli, carrots, radishes, jicama, green bell peppers, celery)

1 tsp

ground ginger

1 tsp

cumin

generous sprinkling of salt and pepper,

optional spices and seasonings (curry, garlic, onion powder, 21 Salute, Mrs. Dash, etc.)

1

orange, halved

Orange Balsamic Vinaigrette

juice from half of 1 orange, about 3 tablespoons

2

to 3 tablespoons olive oil

1 tbsp

balsamic vinegar, or more to taste

1 tsp

ground ginger, or to taste

1 tsp

cumin, or to taste

salt and pepper, to taste

sugar, optional and to taste